Monday, March 9, 2009

This week I'm focusing on maple syrup. Its sweet, earthy taste cannot be replaced with Aunt Jemima or corn syrup or Lyle's. It's unique. The sap that comes out of the maple tree is clear, tasteless, but after hours and hours of boiling, it gets that distinct golden color and maple flavor. According to this article, the sap that's gathered must be boiled the same day since it deteriorates quickly. This is yet another reason why it's so special.

Back in October, I wrote about my Pumpkin Chai Tart and mentioned the Maple Sugar I used in the recipe. Alain from Brien Fine Maple Products contacted me to find out where I had purchased their maple sugar (Farm Boy in Ottawa). In February, he sent along some maple sugar products for me to try. These products are made about 1½ hours outside of Montreal (only 3½ hours from Ottawa) in Sainte-anne-de-la-rochelle, Quebec in a mondernized cabane à sucre (sugar shack). Since the package arrived, I've emptied the maple syrup, devoured the maple candies and played around with the other ingredients (more posts to come).

Last week, I asked the foodies on Twitter for some of their favorite recipes that use maple syrup. I received several links to recipes and have made some of them. The first recipe was this sweet potato soup sent to me by @AuthenticCoast.

This soup recipe comes from Executive Chef Shaun Zwarun of DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. DesBarres Manor Inn was the Winner of the 2008 Nova Scotia Cuisine of the Year Award where Chef Zwarun uses local and fresh ingredients in his kitchen. You can find more of his recipes here or on Natalie MacLean's website by searching for "DesBarres".

To enter to win, all you need to do is comment on the blog posts this week that are about maple syrup. This means that you can enter more than once. At the end of the week, I’ll randomly select a winner from all the comments that have been submitted on this week's posts about maple syrup. I will email the winner (so make sure you leave your email in the comment).

In a large stock pot, heat the olive oil over medium-high heat. Cook the garlic, celery, and onion until soft and translucent, about 2 minutes. Add the stock and sweet potatoes and bring the liquid to the boil. Reduce the heat and simmer until the potatoes are soft, about 1 hour. Purée the soup using a hand blender or food processor. Add the maple syrup, nutmeg, cream, and brandy or cognac. Simmer for another 15 minutes. Season to taste with salt and pepper.

To make the maple sage cream, whip cream until soft peaks form. Fold in maple syrup and sage. Spoon onto soup before serving and sprinkle with chopped chives.

Tasting NotesDue to the blend of maple syrup, cognac and nutmeg, the soup has a complex flavor. The sweetness from the maple syrup and sweet potatoes combines with the herbal overtones from the cognac and the hint of spice from the nutmeg. The maple sage cream is so delicious that you'll want more soup just to have more cream.

No way! I was just bemoaning how I couldn't find any maple sugar locally, and it was so freaking expensive... Oh, how I would love to experiment with it. I wouldn't have thought of a maple/sweet potato soup though- But what a killer combination!

I would have commented on this even if you didn't have a giveaway (really, I mean it, I'm sincere!) I have a maple cookie recipe that calls for maple sugar, so I'm intrigued by what else you can do with it. And I love sweet potatoes, so a sweet potato soup sounds heavenly!

I'm going to make this one day. After I actually get to taste real maple syrup (or maple sugar, hehe) and find out just what all the fuss is about for myself, I'm going to make soup. Unless the sweet potatoes get eaten before I get a chance, I tend to snack on them a bit too heavily before meals are finished. But first to try maple syrup. Is it okay to decide that you like something before you ever try it? Because I think that aside from maple syrup, I'm gonna like maple sugar too.

My first introduction to Maple Syrup was with my fourth grade teacher. The class went on a trip to the farm and we also learned how maple syrup was tapped and processed to be sold. We were allowed to take some back home with us. I have been in love with it ever since. Great recipe can not wait to see more!

Made this soup today, following your recipe exactly and the results were amazing. The four people who ate it gave it top marks. It has an interesting, delicate flavour. We will definitely be making it often. Thank you!!

Thank you very much for the recipes, when I landed on your page I felt like eating the photo of the pepper maple chicken. And now i'm going to go and try to cook it. Thanks again!----------------------------------------------------------------------